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Sunday, October 9, 2011

Soupy Sunday: Roasted Pumpkin Soup, Vegan

The pumpkins are out everywhere in all their orange splendor! We wanted to honor this delicious member of the squash family with this exceptional soup recipe. Martha knows how to do soup. This is a quick and easy one.

Shiitake mushrooms give this simple soup a deep flavor. Use sugar pumpkin, butternut squash, or any other winter squash for this satisfying vegan soup.

Prep: 5 minutes

Total: 40 minutes

Servings: 4

Ingredients

2 3/4 pounds sugar pumpkin or butternut squash, halved and seeded

1 onion, peeled and quartered through the stem

2 shiitake mushrooms, stemmed, caps wiped clean

1 garlic clove, peeled

1/2 cup olive oil

Coarse salt and freshly ground pepper

5 cups homemade or store-bought low-sodium vegetable stock

Directions

Preheat oven to 450 degrees. Cut pumpkin into 2-inch pieces. Combine pumpkin, onion, mushrooms, and garlic on a rimmed baking sheet. Add oil and 2 teaspoons salt; toss to coat, then spread in a single layer. Roast until pumpkin is tender when pierced with the tip of a sharp knife, about 30 minutes, rotating pan and tossing vegetables halfway through. Let cool, then remove skins.

Transfer vegetables to a medium saucepan; heat over medium. Pour in 2 cups stock; puree with an immersion blender until smooth. With the blender running, slowly add remaining 3 cups stock, and puree until smooth. Bring soup just to a simmer. Remove from heat, and season with salt and pepper. Cover to keep warm.

Organic Soy-Free Eggs

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